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Chicken Fried Steak with Parsnip Purée & Roasted Brussel Sprouts

Crispy chicken fried steak, over creamy thyme and parsnip puree with crispy oven-roasted Brussels sprouts.
Difficulty: Medium
Time: 30-35 min
Calories: 558 Fat: 34g Carbs: 35g Protein: 39g

Chicken fried steak is simply steak that has been breaded and fried like chicken. Iconic in Texas, historians debate its true beginnings: Texas country cooking or a spin on German Weiner Schnitzel (a similar dish made with veal).  We serve ours with parsnips and Brussels sprouts for one tasty flavor combo!

Ingredients
Shallot
Garlic
Brussels sprouts
Parsnip
Flour
Panko Breadcrumbs
Thyme
Butter
Egg
Top sirloin
Featured Ingredient Partners:
Brussels sprouts: Harmony Valley Farm

Cooking terms for this recipe

Dredge Coating foods with dry ingredients to coat lightly before cooking.
Mince To cut a food into very small pieces.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Small pot

Foil-lined baking sheet

Small pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 400ºF. Wash and dry all produce. Mince shallot. Mince or grate garlic. Slice Brussels sprouts in half. Peel parsnips; cut into ¼” slices. Crack eggs into a small bowl; whisk lightly. Remove top sirloin steak from package; rinse and pat dry.

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Step 2: COOK THE PARSNIPS

Heat 1 tsp. oil in a small pot over medium heat. Add thyme, shallot and garlic. Cook 1-2 min. Add parsnips, 1 ½ cups water, salt and pepper. Bring to boil; and reduce to simmer. Cook 15 min.

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Step 3: ROAST THE BRUSSELS SPROUTS

Place Brussels sprouts on foil-lined baking sheet. Add 2 Tbsp. oil, salt and pepper; mix until coated. Bake until crisp and browned, about 20-25 min.

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Step 4: PREPARE THE STEAK

Place steaks in large zip-top bag or between two pieces of plastic wrap. Using a meat mallet or heavy pan, pound steaks until; about ½” thick. Season with salt and pepper. Dredge steaks in flour, then dip into egg, and dredge again in panko. Heat ¼ cup oil in medium pan over medium heat; add breaded steaks to hot pan. Cook until browned on both sides, about 3 min per side.

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Step 5: FINISH THE PUREE

Mash parsnips with potato masher or fork until soft. Add butter; mix thoroughly until melted. Season with salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide parsnip purée between two bowls. Add crispy Brussels sprouts and top with chicken fried steak. Enjoy!